Will you have one Blueberry Lemon Cream Cheese Muffin or two? These muffins are bursting with fresh blueberries, tangy lemon and cream cream!
Summer might be over and your berry days are probably far behind and a distant memory but today I am bringing them back for one last day of glory!
It's not that you couldn't make these all year long but I'm sure most of us have moved onto our baking with apple and pumpkin recipes.
But if you find yourself craving some blueberries, be sure to put these Blueberry Lemon Cream Cheese Muffins on your to do list!
I originally found this recipe at my friend's Carrie's blog at Frugal Foodie Mama. I think these are one of her all time popular recipes and I can definitely see why. The blueberries, lemon, cream cheese along with a hint of ginger, makes for one great muffin! Perfect for breakfast, brunch or just snacking.
So are you going to say move over apples/pumpkins and give these a try! They won't disappoint!
And if you happen to have some blueberries left over, you might want to make these Lemon Blueberry Poppy Seed Pancakes.....
Blueberry Cream Cheese Muffins
A moist muffin bursting with lemon flavor
- 2 ½ cups flour
- ¾ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ cup milk
- 2 eggs
- ¼ cup canola oil
- 1 teaspoon vanilla
- ½ cup ricotta cheese
- Zest and juice of one lemon
- 1 cup of fresh blueberries
- Crystallized or candied ginger
- For the cream cheese “batter” use 8 oz of cream cheese, room temperature with 1 cup sugar
- Preheat oven to 375°
- Line a muffin tins with liners (I got about 15 muffins from this recipe)
- Whisk together the dry ingredients- flour through the cinnamon in a medium bowl and set off to side
- Whisk together all the wet ingredients- the milk through the lemon juice and zest in a large bowl
- Add by stirring the flour mixture to the wet ingredients a little at time – mix until it is just mixed but not overly.
- Carefully stir in the blueberries
- Beat the cream cheese and sugar together until nice and creamy with an electric mixer. Gently fold half of the cream cheese “batter” into the blueberry muffin batter.
- Fill each muffin cup in your pan about ⅔ of the way full
- With the remaining “batter” drop about 1 tbl on top of muffin and swirl on top – pressing down a bit too
- Sprinkle the tops of the muffins with the chopped crystallized or candied ginger and gently press them into the tops of the muffins with a spoon
- Bake for 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The muffins are done when a toothpick comes out clean and the tops are golden colored but not too brown
- Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely
- Store in an airtight container in the refrigerator
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Lizzy T says
They look perfect, Deb! I'd totally take a break from pumpkin for these!
Jamie Sherman says
Gorgeous muffins, Deb! Although I love my pumpkin treats this time of year, I would definitely grab one of these blueberry lemon cream cheese muffins!
cooking with curls says
I haven't made a single pumpkin recipe so far this year! To be honest, it's not my favorite flavor. I would much prefer to eat these yummy muffins Deb! 🙂
Marcie FlavortheMoments says
These are such a refreshing change from all the pumpkin I've been seeing (and posting)! Blueberry muffins are a favorite of mine, and these are just gorgeous!
Carrie R says
Ahhhhhhh... I love that you made these and posted them! 🙂 Your photos are way prettier than mine for sure. Of course, this recipe is back from my early days of food blogging, lol! I should totally makeover the recipe photos the next time I bake these.
Sounds like a definite breakfast partner for my coffee. ~ Catherine
Cathy Trochelman says
These look PERFECT!!!
Kelly LifemadeSweeter says
Blueberry muffins are my favorite and I could definitely have them all year round 🙂 These look gorgeous Deb!
Nici @ Posed Perfection says
These look delicious! Love that flavor combination!
Blueberry muffins are my favorite and these look delicious - i am putting them in my Must Try file! Stopping by from Simple Living link-up!
Diane Balch says
I love the ricotta cheese in thes muffins. Pinned. So good to see you Deb.
Adelina Priddis says
I think I absolutely need to put blueberries back on my grocery list! These look perfect. Thanks for sharing on Weekend Bites
These look amazing but I don't have any ricotta on hand. Can I use sour cream instead?
Deb Attinella says
Hi, I think that could work but has not been tested.... I've made muffins with sour cream before